Directions:Pre-heat oven to 375F. Clean and cut the cauliflower into 2 inch pieces. Peel 2 large cloves of garlic and 2 large shallots. Place the vegetables on a sheet pan lined with parchment paper. Drizzle with Three Farmers camelina oil. Roast for 20min or until fork tender.

Once the cauliflower, garlic and shallot are roasted, put it into a blender. Add 1.5 cups of hot vegetable stock or water, ½ cup nutritional yeast, 2tsp of Worcestershire sauce, 1 tsp mustard powder and 1tsp salt and pepper, to taste. Blend until smooth and silky.

If desired, put the cauliflower sauce back in a pot and heat on the stove top, grate 2 cups of sharp cheddar into the sauce and stir until melted into the sauce.

Bring a medium pot of water to a boil and cook 3 cups of ancient grain macaroni noodles (or noodles of your choice). Cook the pasta al dente.

With a mortar & pestle, crush up 1 cup of Three Farmers roasted chickpeas until they look like coarse bread crumbs. Use flavors like lightly salted or balsamic/cracked pepper roasted chickpeas. Combine the chickpea crumbs, chopped parsley and shredded gouda or sharp cheddar.

Assemble:Line a 9 x 9 pan with parchment or use 6 individual ceramic bowls. Stir the noodles with the cheese sauce, until well coated. Pour the mac n’ cheese mixture into the pan or ceramic bowls and evenly distribute. Top with the herbed crumb topping and shredded cheese. Broil in oven until cheese is melted and slightly browned. Approximately 8min.

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